You don’t need to convince me to drink something adorably pink.
I’ve been obsessed with lavender lemonade for ages, but I still get giddy over the color. It’s that delicate, natural lavender-pink that looks almost magical in a glass.
This lavender mint lemonade is ruling my fridge right now — bright, pretty and perfectly refreshing.
Funny thing: the lavender syrup itself isn’t a vivid pink or purple. Straight from the pan it can look a bit muddy. But once it mixes with fresh lemonade it transforms into an ombré, pastel shade that’s simply beautiful.
The syrup is the star. I steeped mine in the fridge for a few days this time and the flavor became so deep and floral without being overpowering. I’ve made lavender syrup for other drinks before, but finally turning it into lemonade felt like the perfect summertime move — even if it does require a lot of lemons and a bit of juicing.
Last week I committed to it and the result is the best lemonade I’ve made all season.
Full disclosure: I’m not usually a floral person. I love fresh flowers and all things pretty, but floral scents and flavors can trigger my allergies. Rose-flavored anything usually isn’t my thing. Lavender, though, is different — when balanced with sugar and citrus it’s delightful and reminds me of ice cream shops, waffle cones, and sweet summer treats.
If you enjoyed my earlier lavender experiments, you might remember that I warmed up to this flavor a while back. Paired with lemon and a hint of mint, lavender becomes bright, nostalgic and surprisingly refreshing.
I add a handful of fresh mint for extra lift and coolness. It’s a summery, lightly sweet drink that works beautifully as a non-alcoholic refresher. I brought a gallon to my brother and sister-in-law when they welcomed their new baby, and I’m already planning another batch for our house. I might try a sparkling version with bottled lemonade for bubbly flair — I’ll be careful with the sweetness if I do, since many store-bought lemonades are already sweetened.
In the meantime: let’s drink pink and purple beverages forever.
Lavender Mint Lemonade
Pin Recipe
Leave a Review »
Ingredients
lavender syrup
- 1 cup sugar
- 1 cup water
- 3 teaspoons dried culinary lavender
- 2 sprigs fresh lavender
lemonade
- 2.5 cups freshly squeezed lemon juice
- 4 cups water
- 1 cup lavender syrup
- 1 big handful of fresh mint
- lemon slices for garnish
- fresh lavender sprigs for garnish
Instructions
lavender syrup
-
Combine the sugar, water and lavender in a saucepan over medium-low heat. Whisk until the sugar dissolves and the mixture comes to a simmer. Cook for about 1 minute, then remove from heat and let cool completely. Strain through a fine mesh sieve to remove the lavender. Store the syrup in a sealed container in the refrigerator. For more intensity, steep the lavender in the cooled syrup in the fridge for a day or two before straining.
lemonade
-
In a large pitcher, combine the freshly squeezed lemon juice, water and lavender syrup. Stir well, taste, and adjust: add more syrup if you like it sweeter, more lemon juice for tang, or more water to mellow it out. Toss in a big handful of fresh mint leaves and refrigerate for at least an hour so the flavors meld.
-
To serve, pour into chilled glasses and garnish with lemon slices, lavender sprigs and mint leaves. Enjoy!
Did you make this recipe?
Tag your photos with #howsweeteats on social media — I love seeing your versions!
It doesn’t get much prettier!